Gluten-free doesn't have to be weird or boring. Buckwheat Pancakes are naturally gluten-free and a delicious whole grain!
We love to experiment with new grains as well as gluten-free and other dietary restrictions. It means we can easily host any friends and family - and honestly, our tummies are quite happy with these as well!
If you aren't gluten-free, Barley Pancakes are another great whole grain option. A great big German Pancake (or Dutch Baby) is one I love to pop in the oven before chores. You can also make up a jar of Whole Wheat Pancake Mix for busy mornings.
Key Ingredients
Buckwheat - Groats might be hard to come by if you aren't a bulk shopper, though you can try any store that has bulk bins. You can also purchase the flour usually from brans like Bob's Red Mill.
Buttermilk - I like true cultured buttermilk here because it's a good flavour to stand up to the whole grains.
Sugar - Pancakes always need a touch of sugar on the inside! Plus then your regular old ingredients of eggs and vanilla.
How to Make Gluten-Free Pancakes
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk dry ingredients in a large bowl.
Step 2: Whisk wet ingredients well.
Step 3: Pour wet into dry and stir only until combined.
Step 4: Melt butter in a cast iron skillet.
Step 5: Cook on the first side until bubbles form and the edges are set.
Step 6: Flip to cook the second side and serve.
FAQs
Yup, contrary to the name, these don't actually contain wheat. This grain isn't a cereal, so it's not the same as wheat, barley, and rye. There's naturally no gluten! This means you can safely make these for your family if they eat gluten-free.
I much prefer the rich, thick, cultured buttermilk for this recipe because I think the tang is just great paired with the whole grain. However, it isn't required for the recipe so you have a a few options. Take your 2 cup glass measuring cup and add 1 ½ teaspoons of either lemon juice or white vinegar. Then top up to 1 ½ cups with whole milk. Let rest for 5 minutes while you measure out everything else and go ahead and use.
I love making double or even triple batches of pancakes. Granted our family size needs at least a double for a meal! But pancakes can easily be frozen. Let cool completely on a wire rack, then stack them up. You can stack in sets of 3 or water your kids normally eat, and place parchment squares between the stacks. Then you have a great breakfast convenience food!
Photos by Dante from Shire by the Sea
More Gluten-Free Recipes
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Buckwheat Pancakes
Ingredients
- 120 grams buckwheat groats or 1 cup buckwheat flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 ¼ cups buttermilk
- 1 large egg
- ½ teaspoon vanilla
- Butter for the pan
Instructions
- Mill flour if necessary.
- Add all dry ingredients to a large bowl and whisk well.
- Whisk wet ingredients in a small bowl.
- Combine wet into dry until just combined. Some lumps are ok!
- Let batter rest for 3-5 minutes while pan heats on medium-low.
- Add butter to pan.
- Ladle out ¼ cup batter portions.
- Cook until pancake starts to form bubbles after 2-3 minutes and flip, cooking on other side for another minute.
- Repeat until all batter is used.
Notes
- Enjoy topped with butter, maple syrup, a dash of cinnamon, yoghurt, or any of you favourite toppings.
- Yield is 8-10 large or 12-15 small pancakes
Leave a Reply